Mexican Corn Casserole - cooking recipe

Ingredients

2 cans Green Giant Mexicorn
1 (5 oz.) pkg. yellow rice
1 stick margarine
1 can cream of mushroom soup
1 c. or more sharp Cheddar cheese, grated
paprika

Preparation

Prepare rice according to instructions on package; add margarine and stir until melted.
Add corn and soup.
Add grated cheese to mixture.
Bake 30 minutes at 350\u00b0.
Remove from oven; sprinkle some cheese and paprika on top.
Serves 6.